Looking for a quick and easy dinner that is no muss, no fuss? This one-pan dish from celebrity chef Bobby Deen might be just the thing.
Last week, Nick and I were having a healthy debate about vegetables. Namely which ones he would and wouldnât eat. I was complaining that there were so few vegetables the kids like, but, really, as we began listing what they would eat (tomatoes, cucumbers, artichokes, broccoli, and sometimes carrots), itâs not terrible. I just canât.eat.broccoli.every.day.
Ya feel me?
So they both promised to be a little more willing to try more things, and I promised to not complain as much.
Compromise.
And then, as luck would have it, I found another broccoli recipe.
Of course.
But really, there is no way you can skip this one.
I mean, itâs SO simple. Chop the broccoli and toss it in a roasting pan for ten minutes with a few ingredients. Chop the chicken and mix it with a few ingredients and toss it in aforementioned roasting pan.
Dinner is done in twenty minutes.
Thank you, Bobby Deen.
I plated Nickâs dinner after Madeline and I ate, because he was finishing up a school project. He hooverâd the entire plate and then, spying the leftover chicken and broccoli on the baking pan, asked if that was being saved for anything special.
And then it was no holding him back.
He declared the chicken âthe best ever,â praise I found slightly surprisingly because, while the chicken is good, I wouldnât have thought it was earth-shattering.
But if you think Iâm going to complain about a clean plateâŚ
Both kids ate all their dinner. Madeline eating just enough to secure a few Thin Mints for dessert. Enough dinner leftover for two kid meals.
No, not those kid meals.
All better now.
All broccoli. All the time.
Make it and join the Clean Plate Club.
Although I got this recipe from an issue of People magazine, it comes from Bobby’s new cookbook, Everyday Eats. A compilation of recipes, all 350 calories or under (this one is 272 calories per serving), and under 30 minutes. I might need to add this one to the list.
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